Want a popsicle that’s perfect, just perfect for summer? Look no further than these Raspberry Vanilla Bean Yogurt Popsicles. I mean, who wouldn’t love alternating layers of fresh raspberry puree and vanilla bean yogurt?
Lordt… My brain is currently taking a summer sabbatical. I am closing up shop ‘till September. I’m in summer mode. No thinking. Well, maybe a little thinking. I mean, I do need to walk and stuff. My summer plans include a brain at half-mast. No deep thoughts.
We’re like a week away from Doomsday, but you can’t tell by my bright as hell maxi dress and my calm-ass demeanor.
Nope. I’m just gonna chiiiiiiiiiillllll for a bit.I am not worrying about the future of children, or that the world has regressed to before the Civil Rights movement. Martin Luther King, Malcom X, Medgar Evers, and Huey Newton must be turning over in their collective graves. All that work, circling the fucking drain. One hate spewing candidate is all it took to unmask the barely concealed racism in half our population. Racism, pulsing like heartbeat. I am half expecting to be called the ‘n’ word any day now. Who cares that I’m a hot blooded Latina?
I’m not going to think about our lack real leaders, or how by the end of this election these racists will go back into the safety of the racist closet and probably claim they were under the Imperious Curse all of 2016.
I’m not going to think about that.
I’m taking the blue pill.
Back in the Matrix I go.
Where it’s safe.
I’m going to think about summer. The greenery. The warmth against my skin. The smile on my daughter’s face.
I’m going to think about these Raspberry Vanilla Bean Yogurt Popsicles.
Flow with me. This summer situation is about to get real.
So I finally purchased popsicle molds. I know, I’m so adult now!
The plan: To make raspberry popsicles.
What really happened: My plans always deviate. It’s how I roll. It’s part of my charm.
So what did you do? Glad you asked, homie.
In the middle of my pureeing I decided this raspberry needed a lil’ cream. I looked in my fridge, found some vanilla Greek yogurt and heavy cream. I got to work. If you have a blender and a few minutes, you have popsicles.
I pureed the raspberries and sugar first, then the vanilla bean laced yogurt mixture. I alternated the raspberry puree and the vanilla yogurt inside popsicle molds, popped some sticks in ‘em, and placed them in the freezer.
The hardest part is waiting.
But do keep yourself entertained. Not with what’s going on in the news or social media. Fuck that. It’s a slippery slope and will guarantee a couple of Xanax and a wine chaser.
Sit under a large tree.
Read a book. With pages.
Smell the flowers.
Walk by the color purple.
Watch a butterfly flutter its wings.
- 2 cups Raspberries
- Scant ½ cup Granulated sugar
- 1 ¼ cup Vanilla Greek yogurt
- 2 cups Heavy cream
- 1 cup Granulated sugar
- Generous pinch of salt
- 1 tablespoon Vanilla bean paste
- 1 teaspoon Vanilla extract
- Puree the raspberries:
- Add raspberries and granulated sugar to a blender. Blend on high until the raspberries are pureed. Transfer the raspberry puree to a measuring cup until ready to use.
- Make the vanilla frozen yogurt mixture:
- Rinse out the blender jar. Add the vanilla yogurt, heavy cream, granulated sugar, salt, vanilla bean paste, and vanilla extract to a blender. Blend on high until smooth.
- To assemble:
- Pour raspberry puree and vanilla yogurt mixture into popsicle molds, alternating between the two. Pop in your popsicle sticks and place in the freezer until frozen, 4-6 hours depending on your freezer.
- To remove from molds, run the popsicles until warm water for a few seconds to help loosen the popsicle from the molds.
- Eat immediately.